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130Total Time
1Prep Time
30Bake Time
A little effort

Beef and potato pie

3 Reviews

About the bake

Why not try this gorgeous meat and potato pie, perfect for a family meal or dinner party. Serve hot with mashed potatoes and peas.

130Total Time
1Prep Time
30Bake Time
A little effort


  1. Step 1:

    You will need a 20 cm square, shallow 4 cm deep cake tin.

  2. Step 2:

    Dry fry the onion, carrots and beef together in a medium saucepan over a high heat until browned, then reduce the heat and add the tomato ketchup, Worcestershire sauce, Marmite, flour and seasoning.

  3. Step 3:

    Stir well and cook for 1 minute then add the diced potato, pour over 150ml water and bring to the boil. Reduce the heat and simmer for 15 minutes. Allow to cool completely.

  4. Step 4:

    To make the pastry, place the flour in a bowl with a pinch of salt.

  5. Step 5:

    Cut the butter and lard into small pieces and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

  6. Step 6:

    Add 5 tbsp water and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes.

  7. Step 7:

    Heat the oven to 200°C (fan 180°C, gas mark 6).

  8. Step 8:

    Dust a work surface with flour and roll out two thirds of the pastry to a square large enough to cover the base and sides of the cake tin.

  9. Step 9:

    Add the cooled filling ingredients, then roll out the remaining pastry for the lid.

  10. Step 10:

    Dampen the edge of the pastry then place the pastry lid on top of the pie and press the edges well to seal. Use a fork to pierce the top several times and brush with milk. Bake for 30 minutes until golden brown.


  • For the filling

    • 1 Onion(s)
    • 2 Carrot(s) (diced)
    • 450g Beef mince
    • 2 tbsp Tomato ketchup
    • 1 tbsp Worcestershire sauce
    • 2 tsp Marmite
    • 1.5 tsp Allinson's Plain White Flour
    • 0.5 tsp Salt
    • 0pinch Black pepper
    • 1 Baking potato(es) (large, peeled and finely diced.)
    • 150ml Water
  • For the pastry

    • 300g Allinson's Plain White Flour
    • 0pinch Salt
    • 75g Butter (unsalted)
    • 75g Lard
    • 5 tbsp Water
    • 1 tbsp Milk

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